MXPA06010707A - Tomato-based alcohol compositions and methods of preparation. - Google Patents

Abstract

The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.

Description

ALCOHOL COMPOSITIONS BASED ON TOMATO AND METHODS FOR PREPARATION FIELD OF THE INVENTION The present invention includes concentrates and tomato-based compositions that incorporate the same. More specifically, the present invention includes tomato-flavored alcoholic compositions, such as beers and liquors, which include tomato-based concentrates. The present invention also relates to methods for preparing alcoholic compositions with tomato flavor.

BACKGROUND OF THE INVENTION Consumers frequently enjoy tomato flavored beverages that do not contain alcohol, such as tomato juice and related commercial products. These products are often consumed for their nutritional content, including vitamins and minerals, as well as their sweet taste, fruity flavor and sometimes spicy. For example, a variety of commercially promoted tomato juice products include pepper flavors that provide a spicy or spicy flavor to the beverage. Alcoholic beverages, particularly beer, are also popular for their taste and for the social stimulus associated with the consumption of such beverages. A variety of different alcohols, such as beers are commercially available, from light beers to black beers. Many different flavor profiles are provided by these numerous varieties of beers, which can be selected depending on a particular preference of the consumer. Some consumers may prefer beers that impart a slightly sweet flavor, with a fruity or even spicy flavor, which is not provided by the beers currently available. Although consumers may have particularly poured tomato juices into their beer in the past, such combinations do not provide shelf-stable beverage products. In addition, tomato juices have high aqueous contents and low solids, unlike concentrated tomato products, such as tomato pastes. There is a need therefore for beers and other alcoholic beverages having a slightly sweet and fruity flavor or even a spicy flavor profile, which can be provided by a concentrated tomato-based composition with or without spices. There is also a need for tomato-flavored alcoholic compositions, particularly beer and liquors, which provide a dominant flavor to tomato. Such beverages can be ready to drink and shelf stable.

SUMMARY OF THE INVENTION In some embodiments, a beverage concentrate is provided comprising a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight, wherein the concentrate comprises from about 20 to about 65% soluble solids by weight. In some embodiments, a concentrate of beverages comprising ethyl alcohol and a tomato component having a soluble tomato natural solids content of about 20 to about 40% by weight is provided, wherein the concentrate comprises from about 20 to about 65. % soluble solids by weight. Some embodiments provide a beverage concentrate comprising a hop flavor and a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight, wherein the concentrate comprises from about 20 to about 65% of soluble solids by weight. In some embodiments, a beverage concentrate comprising ethyl alcohol, a hop flavor, and a tomato component having a soluble tomato natural solids content of about 20 to about 40% by weight is provided, wherein the concentrate comprises from about 20 to about 65% soluble solids by weight.

Some embodiments provide a beverage concentrate comprising a seafood flavor and from about 10 to about 30 weight percent of a tomato component having a soluble tomato solids content of about 20 to about 40% by weight, wherein the concentrate comprises from about 20 to about 65% soluble solids by weight. Some embodiments provide a beverage concentrate comprising from about 10 to about 30 weight percent of a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight, from about 10 to about 50. percent by weight of ethyl alcohol, a hop flavor, and a flavoring agent selected from the group consisting of savory flavors, citrus flavors, spicy flavors, seafood flavors and combinations thereof. Some embodiments provide a beverage composition comprising an alcoholic composition, and a concentrate comprising a tomato component having a soluble tomato natural solids content of about 20 to about 40% by weight, wherein the concentrate comprises about 20. -65% soluble solids by weight.

In some embodiments, a beverage composition is provided comprising a tomato flavored composition, and a hop flavored composition, wherein the beverage composition is a ready-to-drink pre-mixed beverage product. In some embodiments, a tomato-flavored, ready-to-drink bottled beverage product comprising a beer and tomato paste is provided, wherein the beverage comprises from about 3 to about 20% soluble solids by weight. In some embodiments, a beverage composition comprising a stabilizing dispersion of tomato paste in a beer composition is provided. In some embodiments, a ready-to-drink beverage composition is provided, comprising from about 0.3 to about 1 weight percent soluble natural tomato solids, from about 0.1 to about 8 weight percent ethyl alcohol, and an agent Flavor selected from the group consisting of hop flavors, flavorful flavors, citrus flavors, spicy flavors, seafood flavors and combinations thereof. In some embodiments, a ready-to-drink beverage composition is provided, comprising from about 0.3 to about 1 weight percent soluble natural tomato solids, from about 0.1 to about 8 weight percent ethyl alcohol, and a flavor to seafood. In some embodiments, a beverage source composition is provided, comprising: tomato solids; ethyl alcohol; a flavoring agent selected from the group consisting of savory flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof; and water comprising dissolved gas; wherein the beverage comprises from about 2 to about 5 volumes of the dissolved gas; and where the water comprising dissolved gas is added at the point of consumption. In some embodiments, a method is provided for preparing a tomato flavored alcoholic composition, comprising: providing an alcoholic composition, and dispersing a tomato flavored concentrate in the alcoholic composition, wherein the flavored tomato concentrate comprises from about 20 to about 65% soluble solids by weight, and wherein the ratio by weight of the tomato flavored concentrate to the alcoholic composition is from about 1:20 to about 20: 1. In some embodiments, a method for preparing a tomato flavored alcoholic beverage is provided, comprising: mixing one part by weight of a beverage concentrate with about 5 to about 10 parts by weight of water comprising dissolved gas, wherein the beverage concentrate comprises tomato solids, ethyl alcohol, and a flavoring agent selected from the group consisting of flavorful flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof. In some embodiments, there is provided a method for preparing an alcoholic beverage, flavored with tomato, comprising: mixing one part by weight of a beverage concentrate with about 5 to about 10 parts by weight of water comprising dissolved gas; wherein the beverage concentrate comprises a tomato component having a natural tomato solids content of from about 20 to about 40% by weight, from about 10 to about 50 percent by weight of ethyl alcohol, and a flavoring agent selected from from the group consisting of tasty flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof; and wherein the water comprising dissolved gas comprises from about 2 to about 5 volumes of gas selected from the group consisting of carbon dioxide, nitrogen, nitrous oxide, oxygen and combinations thereof. In some embodiments, a method for oxidatively stabilizing beer is provided, which comprises combining beer with a tomato flavored concentrate to produce a ready-to-drink beverage comprising at least 0.1 weight percent soluble solids of natural tomato, and bottling the Drink ready to drink. These and other modalities are described in detail later.

DETAILED DESCRIPTION OF THE INVENTION As will be described in detail herein, some embodiments relate to tomato-flavored compositions, particularly beverage concentrates and ready-to-drink beverages, which may include tomato paste or puree, and optionally, various agents flavors. In some embodiments, a seafood flavor is included, such as clam flavor. In some embodiments, a hop flavor is included. In some embodiments, other flavoring agents may be incorporated in place of or in addition to the shellfish flavor and / or the hop flavor, including savory flavors, citrus flavors, spicy flavors, shellfish flavors and combinations thereof. The beverage concentrates may be combined with beverage compositions, particularly, alcoholic beverage compositions, to form tomato-flavored alcoholic beverages, such as tomato-flavored beer. The tomato flavored compositions can be stably dispersed in the alcoholic compositions, thereby imparting a desirable shelf life to the product. As used herein, the term "comprising" (also "comprises", etc.), which is synonymous with "including", "containing" or "characterized by" is inclusive or open end and it does not further exclude elements or steps of the method not mentioned, regardless of their use in the introduction or the body of a claim. The term "food grade acid", as used herein, encompasses any acid that is acceptable for use in edible compositions.

Tomato Flavored Compositions The embodiments described herein provide tomato flavored compositions, such as concentrates, particularly beverage concentrates. The concentrates may include a tomato component having a soluble tomato solids content of about 20 to about 40% by weight. Suitable tomato components include tomato pastes, and relatively concentrated tomato purees. The concentrate may also include one or more flavoring agents, including seafood flavors, savory flavors, citrus flavors, spicy flavors and hop flavors. As described in detail below, the concentrates can be used to prepare flavored tomato-flavored alcoholic compositions, such as tomato-flavored beer. Since the tomato flavored composition may be in a concentrated form, the composition may contain some amount of tomato solids. Typically, tomato pastes have a soluble tomato solids content of at least about 24% by weight, more specifically, about 24 to about 36% by weight, and tomato purees that normally have a soluble solids content of natural tomato of about 8 to about 24% by weight. In some embodiments described herein, the amount of soluble solids in the beverage concentrate may vary from about 3 to about 65% by weight of the concentrate. Within this range, the amount of soluble solids may be at least 20%, or at least 25%, or at least 30%, or at least 35%, or at least 38%. Also within this range, the amount of soluble solids can be up to about 60%, or up to about 55%. In some more highly concentrated embodiments described herein, the amount of soluble solids may vary from about 20 to about 65% by weight of the concentrate. Alternatively, in some less concentrated embodiments, the amount of soluble solids may vary from about 3 to about 20% by weight of the concentrate. The solids contained in the tomato concentrate may include, without limitation, solids derived from the processed tomato, such as tomato pulp, tomato seeds, tomato skin portions, tomato fibers and pectin., which is naturally in the tomato fruit. Other solids may include seafood flavors, spices, salts, sweetening agents and food grade acids, among others, as described in detail below. As such, the total solids contained in the tomato concentrate may include soluble and insoluble solids. To measure the amount of soluble solids in a tomato concentrate or a ready-to-drink beverage, a refractometer can be used. A refractometer reading provides a Brix measurement and the results are expressed as "Brix grade" or "Brix". For tomato concentrates and ready-to-drink beverages, the soluble solids of natural tomato (sometimes referred to herein as "NTSS" or "tomato solids") can be determined using a refractometer as described in the AOAC 970.59 method. To measure the amount of insoluble solids, a centrifuge can be used. In centrifugation, the percentage by weight of insoluble solids can be determined by measuring the weight of the sediment. Alternatively, insoluble solids can be expressed as a percentage by volume and are determined by separating the solids through a centrifuge and measuring the volume percentage of solids in the centrifuge tube. The tomato concentrate can be derived from any type of tomatoes, including, without limitation, red, yellow or green tomatoes, and combinations thereof. The tomato concentrate can be formed from tomatoes subjected to a cold crushing or hot crushing process. In particular, in both processes, tomatoes can be macerated and passed through conventional equipment to separate seeds, skins and other unwanted solids. The composition can then be concentrated by conventional techniques. In hot crushing processes, tomatoes are heated normally during maceration or immediately afterwards to deactivate enzymes that may degrade the product and decrease the viscosity of the product. In cold crushing processes, tomatoes are normally processed at lower temperatures than in hot crushing. A hot crushing process can therefore provide a thicker tomato product than those produced by a cold crushing process. For example, tomato pastes produced by a hot crushing process can have a solids content of about 20 to about 40% by weight, or about 24 to about 36% by weight, or about 31% by weight, while Derivatives that use a cold crushing process may have lower solids contents. In some embodiments, the tomato component may be a tomato paste derived from a hot crushing method at temperatures of about 85 to about 102 ° C (about 185 to about 215 ° F). A finishing screen of 0.838 millimeters (0.033 inches) can be used to determine the good quality of the paste. The tomato paste may have a soluble tomato solids content of about 31% by weight. Other properties of the tomato paste may include a pH of from about 4.1 to about 4.5 and a bulk density (at 20 ° C) of about 1,126 to about 1,136 kilograms / liter. Additionally, in some embodiments, the tomato component may be subjected to homogenization conditions, such as high pressure homogenization, whereby a homogeneous composition is provided. The concentrate and / or final beverage may also be pasteurized, as described in greater detail below. In some embodiments, the tomato component may be present in an amount of about 3 to about 65% by weight, based on the total weight of the concentrate, more specifically about 10 to about 30% by weight. In some modalities, the tomato component may be presented in an amount sufficient to provide a soluble tomato solids content of about 4 to about 8 weight percent of the concentrate as a whole. In addition to the tomato component, the concentrate may, optionally, comprise juices, solids or combinations thereof derived from a fruit or a vegetable selected from the group consisting of beets, carrots, celery, apples, peppers, onions, parsley, lettuce, watercress, arugula, spinach, pineapple, oranges, guavas, mangoes, papayas and combinations thereof. In some embodiments, the concentrate may comprise ethyl alcohol. Such a concentrate can be used, for example, by mixing with water (with or without a dissolved gas) to form a ready-to-drink beverage. As mentioned above, in some embodiments, the concentrate may also include a seafood flavor. The seafood flavor may include, but is not limited to, clam, oyster, shrimp, lobster, crab, mollusc, mussels, scallops, and combinations thereof. The seafood flavor may be in any form suitable for incorporation into the paste or tomato puree, such as a powder, paste or liquid. In some particular embodiments, the seafood flavor may be a clam broth, which may be dried. The seafood flavor can be presented in amounts of from about 0 to about 5% by weight of the concentrate, more specifically from about 0.01 to about 5% by weight of the concentrate. In some embodiments, the concentrate may also include a flavoring agent, particularly a spicy flavor. Suitable spicy flavors include, but are not limited to, red pepper flavor, black pepper flavor, horseradish flavor, wasabi flavor, jalapeño pepper flavor, chipotle flavor, other chile flavors and combinations thereof. In some embodiments, a mixture of any of these spicy flavors may be employed. The spicy taste may be present in amounts of about 0.1 to about 10% by weight of the concentrate. Other suitable flavoring agents include, without limitation, flavorful flavors and citrus flavors. Tasty flavors can include those that impart fleshy, fried, greasy, roasted, garlic flavored, smoked and cheesy characteristics. More specifically, savory flavors may include, but are not limited to, onion flavor, garlic flavor, celery seed, anchovy flavor, ginseng, taurine, guarana, Worcestershire flavor, soy sauce flavor, soy flavor. yeast, beef flavor, dill, carrot, parsley, beet, lettuce, watercress, arugula, spinach, other seafood flavors, and combinations thereof. The citrus flavors may include, but are not limited to, lemon, lime, orange, grapefruit, or tangerine and the like, and combinations thereof. In addition to spicy, tasty and citrus flavors, the total flavor system may include secondary flavors such as molasses, vinegar, honey, coffee, hazelnut flavors and combinations thereof. Some modalities may include a sweetening agent. Sweetening agents may include sugar sweeteners, sugarless sweeteners or combinations thereof. Sugar sweeteners suitable for use in the concentrate generally include monosaccharides, disaccharides and polysaccharides such as but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructo-oligosaccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup and mixtures thereof. Sugar-free sweetening agents suitable for use in the concentrate include sugar alcohols (or polyols) such as, but not limited to sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (isomalt), lactitol, erythritol, hydrogenated starch hydrolyzate, stevia and mixtures thereof. Suitable hydrogenated starch hydrolysates include those described in US Patent Nos. RE 26,959 of Conrad et al., And 4,279,931 of Verwaerde et al., And various hydrogenated glucose syrups and / or powders which contain sorbitol, hydrogenated disaccharides, polysaccharides. higher hydrogenates, or mixtures thereof. Hydrogenated starch hydrolysates are prepared primarily by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydrolysates of different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASIN ™, a line of commercially available products manufactured by Roquette Freres of France, and HYSTAR ™, a line of commercially available products manufactured by Lonza, Inc., of Fairlawn, NJ, also Can be useful. In some embodiments, the sweetening agent may be present in amounts of about 0.01 to about 25% by weight of the concentrate. Some modalities may include high intensity sweeteners in the concentrate. Without being limited to particular sweeteners, representative categories and examples include: (a) water-soluble sweetening agents such as dihydrochalcones, monelin, steviosides, glycyrrhizin, dihydroflavenol, dihydroflavonol and sugar alcohols such as sorbitol, mannitol, maltitol and ester amides of L-acid -aminodicarboxylic aminoalkenoic acid, such as those described in U.S. Patent No. 4,619,834 to Zanno et al., and mixtures thereof. (b) water-soluble artificial sweeteners such as soluble saccharin salts, ie sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1 , 2,3-oxatiazin-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1, 2,3-oxathiazin-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof. (c) dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as methyl ester of L-aspartyl-L-phenylalanine (Aspartame) and materials described in US Pat. No. 3,492,131 to Schlatter, hydrate of L-aIfa -aspartIN- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide (Alitame), N- [N- (3,3-dimethylbutyl) -L-aspartyl] -1-methyl ester - L-phenylalanine (Neotame), methyl esters of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexen) -alanine and mixtures thereof; (d) water-soluble sweeteners derived from water-soluble sweeteners of natural origin, such as chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxysugar derivatives such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known, for example, under the designation of Sucralose product; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to: 1-cyoro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1, -dichloro-4,1'-dideoxygalactosucrose; 1 ', 6'-dichloro1', 6'-dideoxysucrose; 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-di-oxy-beta-D-fructofuranoside, or 4,1 ', 6'-trichloro-4,1 ,, 6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-aIfa-D-galactopyranosyl-6-cyoro-6-deoxy-beta-D-fructofuranoside, or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose; 6,1 '6'-trichloro-6,1', 6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy and beta-D-fructofuranoside or 4,6,1 ', 6'-tetrachloro4 , 6,1 ', 6'-tetradeoxygalacto-sucrose; and 4,6,1 ', 6'-tetradeoxy-sucrose and mixtures thereof; (e) protein-based sweeteners such as thaumaoccous danielli (Thaumatin I and II); and (f) the sweetener sonatin (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) of natural origin and its derivatives. The intense sweetening agents can be used in many different physical forms well known in the art to provide an initial display of sweetness and / or a prolonged sensation of sweetness. Without being limited by them, such physical forms include free forms, such as forms of spray drying, pulverization, granulation, encapsulated forms, and mixtures thereof. In general, an effective amount of intense sweetener can be used to provide the desired level of sweetness, and this amount can vary with the selected sweetener. The exact range of amounts of each type of sweetener can be selected by those skilled in the art. In some embodiments, the concentrate may include optional additives such as salts, food-grade acids, coloring agents (dyes, pigments), preservatives, ascorbic acid (Vitamin C), which may be added to maintain color, energy-enhancing agents, such as caffeine, vitamins such as niacin (Vitamin B3), riboflavin (Vitamin B2) and thiamine (Vitamin B-?), potassium chloride, and the like and combinations thereof. Suitable salts for use in the concentrate include, but are not limited to, monosodium glutamate, potassium chloride, sodium chloride and combinations thereof. Food-grade acids suitable for use in the concentrate include, but are not limited to acetic acid, atypical acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, malic acid, phosphoric acid, acid oxalic, succinic acid, tartaric acid, and combinations thereof. The coloring agents, such as pigments, can be used in effective amounts to produce the desired color.

The colorants may also include colors of natural foods and dyes suitable for food, drugs and cosmetic applications. These dyes are known as dyes and lacquers F.D &; C. Materials acceptable for the above uses are preferably water soluble. An illustrative non-limiting example is the azo dye known as Red No. 40 by F.D. & C. (or "Alura Red"), which is 6-hydroxy-5 - [(2-methoxy-5-methyl-4-sulfophenyl) azo] -2-naphthalenesulfonic acid. A colorant ratio of F.D. & C. and their corresponding chemical structures can be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edition, in volume 5 on pages 857-884. Any preservatives suitable for use in food products and beverages can be incorporated into tomato concentrates. Examples of preservatives suitable for use in the concentrate include, but are not limited to, sodium benzoate, potassium sorbate and combinations thereof. One embodiment is a concentrate comprising a tomato paste, a savory flavor, a spicy flavor, a citrus flavor and optionally, a seafood flavor. In other embodiments, a concentrate comprising a tomato paste, and optionally a seafood flavor may be further flavored with a flavor alone, a spicy flavor alone, or a citrus flavor alone. In still other embodiments, a concentrate comprising a tomato paste, and optionally, a seafood flavor can be seasoned with binary combinations of tasty, spicy and citrus flavors. In still other embodiments, a concentrate comprising a tomato paste, and optionally, a seafood flavor can be flavored with flavorful, spicy and citrus flavors. The tomato paste may be, for example, a hot-crushing tomato paste (ie a tomato paste formed using a hot crushing process) comprising from about 24 to about 36 weight percent tomato solids. The concentrate may incorporate the tomato paste in an amount such that the concentrate comprises from about 4 to about 8 weight percent tomato solids, based on the total weight of the concentrate. One embodiment is a tomato-flavored concentrate comprising tomato solids; a hop flavor; and a flavoring agent selected from the group consisting of flavorful flavors, citrus flavors, spicy flavors, shellfish flavors, and combinations thereof. The tomato-flavored concentrate can optionally also comprise juice, solids or a combination thereof beet derivatives, carrots, celery, apples, peppers, onions, parsley, lettuce, watercress, arugula, spinach, pineapples, oranges, guavas , mangoes, papayas and the like and combinations thereof. One embodiment is a beverage concentrate comprising ethyl alcohol and a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight, wherein the concentrate comprises from about 20 to about 65% solids. soluble in weight. One embodiment is a beverage concentrate comprising a hop flavor and a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight, wherein the concentrate comprises from about 20 to about 65% of soluble solids by weight. One embodiment is a beverage concentrate comprising ethyl alcohol, a hop flavor, and a tomato component having a soluble tomato solids content of about 20 to about 40% by weight, wherein the concentrate comprises about 20. to about 65% soluble solids by weight. One embodiment is a beverage concentrate comprising a seafood flavor and about 10 to about 30 weight percent of a tomato component having a soluble tomato solids content of about 20 to about 40% by weight, wherein the concentrate comprises from about 20 to about 65% soluble solids by weight. One embodiment is a beverage concentrate comprising from about 10 to about 30 weight percent of a tomato component having a soluble tomato solids content of about 20 to about 40% by weight, from about 10 to about 50 weight percent ethyl alcohol, a hop flavor, and a flavoring agent selected from the group consisting of flavor flavors, citrus flavors, spicy flavors and flavors of seafood and combinations thereof.

Alcohol-Based and Tomato-Free Alcoholic Compositions Some embodiments of the present invention provide alcoholic and non-alcoholic tomato-based compositions, including tomato-flavored beverage compositions. The beverage composition can be a ready-to-drink tomato flavored beverage ("RTD") beverage product, such as a tomato flavored beer. The beverage composition can include an alcoholic composition and a tomato flavored composition, such as one of the tomato concentrates described above. In some modalities, the tomato is the dominant flavor in the drink. If the tomato is the dominant flavor in the drink, it can be determined using sensory analysis methods known as descriptive analysis techniques. For example, an expert panel can be trained in various flavors in a beverage and then evaluate the intensities of each flavor type in the beverage. The most intense flavor is the dominant flavor. Descriptive analysis techniques suitable for this type of analysis include the Spectrum ™ method of descriptive analysis described in Morten Meilgaard, Gail Vanee Civille, and B. Thomas Carr, "Sensory Evaluation Techniques," Third Edition, CRC Press, 1999. Spectrum ™ method is a usage design method that means that the highly trained panelists who generate the data also develop the terminology to measure the attributes of interest. In addition, the method uses intensity scales created to capture the intensity differences that are investigated. These intensity scales are anchored to a set of well-chosen references. Using these references helps to make the data universally understandable and usable over time. This ability to reproduce the results in another time and with another panel makes the data potentially more valuable than the analytical techniques which offer similar reproducibility, but lack the capacity to fully capture the integrated sensory experiences as perceived by human beings. Sensory methods such as descriptive analyzes can be conducted on a selection basis or on a total panel basis. When the test is done on a selection basis, there may be few panelists and those panelists may use an abbreviated scale as a 5-point scale to classify the products. When testing on a total panel basis, more panelists may be involved and a full scale such as a point 15 may be used. When choosing whether to use a selection or a total panel basis for the test, the sensory scientist considers a range of variables such as cost, time, number of samples, etc. A selection basis can be used when the time is limited to generate data and / or when the data from an abbreviated scale will adequately differentiate the samples. The tomato flavored composition incorporated within the beverage composition can be a tomato-based product, such as any of the concentrates described above. For example, in some embodiments, the concentrate may include a tomato paste or tomato puree, and a seafood flavor. In some embodiments, the concentrate itself may have a soluble solids content of from about 20 to about 65% by weight of the concentrate, more specifically from about 25 to about 65% by weight of the concentrate, even more specifically from about 30 to about 65%, even more specifically from about 35 to about 65% by weight of the concentrate. The concentrate may also include any of the additives described above. One embodiment is a beverage composition comprising an alcoholic composition, and a concentrate comprising a tomato component having a soluble tomato solids content of about 20 to about 40% by weight, wherein the concentrate comprises from about 20-65% soluble solids by weight. The beverage composition may, optionally, comprise a seafood flavor. The beverage composition can be a ready-to-drink beverage product. When combined with an alcohol composition to form a beverage composition, the content of soluble solids may decrease due to the water contained in the alcohol composition. Additionally, in some embodiments, the beverage composition can be adjusted by the addition of water or other aqueous solutions. In some embodiments, therefore, the total soluble solids content of the beverage composition can be about 3 to about 20% by weight of the more specific beverage composition and about 3 to about 10% by weight. The flavor or tomato composition or concentrate may be present in amounts of about 4 to about 99% by weight of the beverage composition. In some embodiments, the tomato flavored composition may be present in amounts of about 8 to about 50% by weight. The "alcoholic composition" as used herein, refers to any composition containing alcohol, such as beverages containing alcohol. The term "alcohol composition" can include both carbonated and non-carbonated compositions. In some embodiments, the level of alcohol contained in the beverage may be from about 0.5 to about 20% by weight of the composition. Examples of suitable alcoholic compositions include, but are not limited to beers, liquors, liquors and wines. In some embodiments, the beverage composition may include a hop-flavored composition, which may or may not contain alcohol. Beer is an example of a composition with adequate hop flavor. Beer can include light beer, lager, loaded beer and stout beer among others. Beer can be formulated to include a range of alcohol levels. In some embodiments, a beer or beer concentrate with an alcohol content of about 7 to about 10% is made and then the alcohol level of the finished beer product is adjusted with water. In some embodiments, the finished beer product contains an adjusted alcohol level of about 3 to about 6% alcohol. You can use beer with alcohol or without alcohol. Regular or light beer can be used. "Light" (or "light") beer usually means low-calorie beers than regular beer. The few calories can be attributed to a lower level of alcohol. United States federal regulations establish labeling and advertising requirements for "light" beers. The label should include an average analysis statement, which should describe the content of calories, carbohydrates, proteins and fats per container or 12 ounces per serving. A full description of the label requirements is provided in ATF Rule 80-3. In addition to hops, hop-flavored compositions, such as beer, or an alcohol-free hop-flavored composition, also include any conventional ingredients used in malt-based beverages, such as but not limited to water, barley, malt, other grains, yeast, malt-free adjuncts and the like. Attachments may include, without limitation, yellow corn bran, refined corn starch, rice sorghum, barley, wheat, wheat starch, sugar cane and beet (sucrose), rye, oats, potatoes, tapioca (cassava), triticale and similar. The processed attributes may also be included in the compositions, such as, but not limited to corn, wheat and barley syrups, roasted cereals, cereal flakes and micronized cereals. In some embodiments, processing aids may also be used. The alcoholic composition, or hop flavor may be present in amounts of about 1 to about 96% by weight of the beverage composition. In some embodiments, the alcoholic or hop-flavored composition may be present in amounts of about 50 to about 70% by weight. In some embodiments, the concentrate is presented in an amount of about 4 to about 99% by weight of the beverage composition, or about 8 to about 50% by weight, of the beverage composition. In some embodiments, the alcoholic or hop-flavored composition may be presented in a weight ratio with the tomato flavored composition of from about 1:20 to about 20: 1. More specifically, the weight ratio of the alcoholic, hop-flavored composition to the tomato flavored composition can be from about 1: 1 to about 10: 1 in some embodiments. In some embodiments, the weight ratio of the alcoholic, or hop-flavored, composition to the tomato flavored composition can be about 2: 1 to about 10: 1 or about 5: 1 to about 10: 1. The beverage composition can comprise any of the optional ingredients discussed above in the context of beverage concentrate. Such ingredients include fruit and vegetable juices and solids, sweetening agents, salts, food grade acids, coloring agents, preservatives and flavoring agents. To prepare the beverage composition, these ingredients are conveniently provided as components of the beverage concentrate, but may, alternatively or in addition, be provided separately or as part of the alcoholic or hop-flavored composition. Similarly, when the beverage composition comprises a dissolved gas, it may be provided as part of the alcoholic or hop-flavored composition, or separately. Therefore, when the beverage is described as "comprising" an optional component, there is no particular limitation on the source of that component in the beverage. One embodiment is a ready-to-drink tomato-flavored alcoholic beverage composition comprising from about 0.3 to about 1 weight percent tomato solids, from about 0.1 to about 20 weight percent alcohol ("ethyl alcohol"). "or" ethanol "), a hop flavor, and at least one flavor selected from flavor flavors, spicy flavors, citrus flavors, seafood flavors and combinations thereof. Within the above range, the alcohol concentration may be at least about 1 weight percent, or at least about 2 weight percent, or at least about 4 weight percent; this may also be up to about 15 weight percent, or up to about 12 weight percent, or up to about 9 weight percent, or up to about 7 weight percent, or up to about 6 weight percent. The ready-to-drink beverage may optionally further comprise a gas dissolved in an amount of about 2 to about 5 volumes of dissolved gas. Suitable dissolved gases include carbon dioxide, nitrogen, nitrous oxide, oxygen and combinations thereof. The ready-to-drink beverage can be prepared by a method comprising mixing a tomato flavored concentrate (e.g., one of the concentrates described above), a beer or a beer concentrate, and optionally, water. The tomato-flavored concentrate can provide tomato solids, seafood flavor, tasty flavor, spicy flavor and citrus flavor. Beer or beer concentrate can provide alcohol and hop flavor. Preparing a 12-ounce serving of the ready-to-drink beverage can be as simple as combining 10.5 fluid ounces of beer or light beer with 1.5 fluid ounces of a concentrate, where the concentrate can comprise, for example, a tomato paste. hot crushing, a seafood flavor, a savory flavor, a spicy flavor, and a citrus flavor, wherein the tomato paste is presented in an amount such that the concentrate comprises from about 4 to about 8 weight percent of the soluble solids of natural tomato. The beverage composition may be a pre-mixed RTD composition, such as a single dispensed beverage product. According to other embodiments, an RTD beverage product may be a beer flavored with tomato. The beverage may include beer, tomato paste, clam broth and spicy flavor. The tomato paste can be presented in an amount from about 1 to about 10% by weight of the RTD beverage product. Within this range, the amount of tomato paste can be at least about 2% or up to about 5%. Additionally, the tomato flavored composition can be dispersed stably throughout the alcohol composition. More specifically, in some embodiments, the beverage composition may include a stabilized dispersion of tomato paste, or tomato puree, in a beer or other composition containing alcohol. As such, the beverage composition may exhibit minimal separation between the tomato flavored composition and the alcohol composition over time. Accordingly, less than about 5% by weight solids (from the tomato flavored composition) can be deposited in the beverage composition for a period of up to about 12 months, particularly a period of about 4 months or 8 months. months or 12 months, so a stable beverage product is provided on the shelf. In one embodiment, settlement can be reduced by adding an effective amount of a set inhibitor such as, for example, a hydrocolloid such as xanthan gum. This feature is particularly advantageous in carbonated drinks where the beverage is not normally stirred before consumption. In some embodiments, shelf stability can be improved during processing by first mixing the tomato flavored composition and a non-effervescent, or insipid, alcoholic composition until a homogeneous mixture is achieved and a gas is subsequently added to the mixture. Suitable gases include carbon dioxide, nitrogen, nitrous oxide, oxygen and combinations thereof. In one embodiment, the gas is carbon dioxide. The amount of gas used can be about 2 to about 5 volumes. Within this range, the amount of gas can be at least about 2.5 volumes, or up to about 4 volumes, or up to about 3.5 volumes. Some modalities are directed to methods for preparing alcoholic compositions with tomato flavor. According to such methods, an alcoholic composition can be provided. The alcoholic composition can be fermented or distilled. Examples of suitable alcoholic compositions include, without limitation, beer, liquors, liquors and wines, as discussed above. Alternatively, a composition without alcohol may be provided. A tomato flavored composition, such as those of the concentrates described above, can be added and dispersed in the alcoholic composition. In some embodiments, water or other aqueous solutions may be added to dilute the concentrate. In some embodiments, the concentrate can be mixed with the alcohol composition in a weight ratio of about 1:20 to about 20: 1. Within this range, the weight ratio of the concentrate and the alcohol composition may be up to about 1:10 or up to about 1: 5, or up to about 1: 2. One embodiment is a method for preparing an alcoholic composition with tomato flavor, comprising: providing an alcoholic composition; and dispersing a tomato flavored concentrate in the alcohol composition, wherein the weight ratio of the concentrate to the alcohol composition is about 1:20 to about 20: 1. The weight ratio of the concentrate to the alcohol composition can be from about 1:20 to about 1: 1, or about 1:20 to about 1: 2 or about 1:20 to about 1: 5. In some embodiments, the tomato flavored composition can be homogenized before and / or after addition to (dispersion in) the alcohol composition. In some embodiments, tomato paste or puree can only be homogenized, before or in addition to other components contained in the concentrate, or the concentrate in general can be homogenized. High pressure homogenization can be used in which the tomato solids are puree under pressure. In general, homogenization processes alter the size and distribution of the tomato pulp particles in the composition. More specifically, the homogenization can be separated and evenly distributed tomato pulp particles throughout the composition. In addition, the homogenization can modify the tomato fibers found in the composition by reducing the length and fraying the ends of the fibrous materials. This can allow the strands of the fiber to absorb more liquid. Altogether, the homogenization can produce a more uniform concentrate having increased viscosity. The homogenization can therefore impart a softer palate sensation to the concentrate. In some embodiments, homogenization pressures of about 7 to about 150 megapascals (about 1000 to about 22,000 pounds per square inch (psi)) can be used. Within this range, the homogenization pressure may be at least about 15 megapascals. Any homogenization equipment can be used, such as the equipment available from APV Gaulin, Alfa-Laval, or Niro Soavi. In some embodiments, the homogenization equipment that disrupts the cell walls of the biomass can be employed, such as the equipment available from Sonic Corporation under the trade name Sonolator. In some embodiments, the beverage composition as a whole can be homogenized once the tomato flavored composition has been added to the alcoholic composition. This homogenization step can be used in addition to the previous homogenization of the composition with tomato flavor or tomato paste or puree alone or in place of such a homogenization step. It may be desirable to homogenize the alcohol composition before the addition of dissolved gas. Once a homogenized mixture of the alcohol composition and the tomato flavored composition is achieved, then dissolved gas can be added. According to some embodiments, the tomato-flavored alcoholic composition can also be pasteurized to sterilize the product by destroying unwanted microorganisms. Although tomato and beer products are usually pasteurized at different temperatures, the beverage compositions described herein can be co-pasteurized at temperatures of about 60 to about 80 ° C. More specifically, the beverage composition can be pasteurized by heating the composition at about 60 to about 80 ° C for about 6 to about 15 minutes in an aseptic environment. In some embodiments, the beverage composition can be filled into the desired beverage container, such as a glass bottle, and then subjected to pasteurization conditions. Alternatively, in some embodiments, the beverage composition may be hot filled into the desired beverage container. More specifically, the beverage composition can be filled into the beverage container at a temperature sufficient to sterilize the composition in the container, for example, approximately 85 ° C (185 ° F). After several minutes, the container and composition can be cooled to about 32 to about 38 ° C (about 90 to about 100 ° F). In some other embodiments, the beverage composition can be cold filled into the desired beverage container. In such embodiments, it may be desirable to add preservatives to the beverage composition. More specifically, cold filling the beverage involves adding the beverage composition to the beverage container at a temperature of approximately 21 ° C (70 ° F). Preservatives such as sodium benzoate and / or potassium sorbate may be added to the composition to lower the pH of the composition. Desirable pH values may be from about 3 to about 4.5. Cold filling with preservatives can be used in some embodiments as an alternative for pasteurization. In some modalities, filling a container is conducted without the use of filters. Although filters are sometimes used to reduce the oxygen exposure of a beverage during filling, the present invention has found that the tomato concentrate of beverages unexpectedly reduces the oxygen sensitivity of the remaining components of the beverage, allowing bottling without the use of one or more filters. Thus, in some embodiments, the ready-to-drink beverage is bottled without the use of a filter. And another embodiment is a method for oxidatively stabilizing beer, which comprises combining the beer with a tomato flavored concentrate to produce a ready-to-drink beverage comprising at least 0.1 weight percent soluble solids of natural tomato, and bottling the beverage ready to drink. The natural tomato soluble solids content of the ready-to-drink beverage can be at least about 0.3 weight percent, or at least about 0.5 weight percent. The drink can be prepared as a source of drinks. In other words, one or more simple portions of the beverage can be prepared for immediate consumption (eg, in response to a customer order) by mixing a specially formulated beverage concentrate with water containing a dissolved gas. Thus, one embodiment is a beverage source composition comprising tomato solids; ethyl alcohol; a hop flavor; a flavoring agent selected from the group consisting of tasty flavors, citrus flavors, spicy flavors, seafood flavors and combinations thereof; and water comprising dissolved gas. Another embodiment is a method for preparing a tomato-flavored alcoholic beverage, comprising: mixing one part by weight of a beverage concentrate with about 5 to about 10 parts by weight of water comprising dissolved gas; wherein the beverage concentrate comprises tomato solids, ethyl alcohol, a hop flavor, and a flavoring agent selected from the group consisting of savory flavors, citrus flavors, spicy flavors, seafood flavors and combinations thereof. The dissolved gas may be carbon dioxide, nitrogen, nitrous oxide, oxygen, or a combination thereof. The beverage concentrate may optionally further comprise juice and / or fruit or vegetable solids other than those derived from tomatoes. For example, the beverage concentrate may incorporate juice and / or solid derivatives of beets, carrots, celery, apples, peppers, onions, parsley, lettuce, watercress, arugula, spinach, pineapples, oranges, guavas, mangoes, papayas and the like and combinations thereof. One embodiment is a method for preparing a tomato-flavored alcoholic beverage, comprising: mixing one part by weight of a beverage concentrate with about 5 to about 10 parts by weight of water comprising dissolved gas; wherein the beverage concentrate comprises from about 20 to about 65 weight percent soluble solids, from about 10 to about 50 weight percent ethyl alcohol, a hop flavor, and a flavoring agent selected from the group that it consists of tasty flavors, citrus flavors, spicy flavors, seafood flavors and combinations thereof; and wherein the water comprising dissolved gas comprises from about 2 to about 5 volumes of gas selected from the group consisting of carbon dioxide, nitrogen, nitrous oxide, oxygen and combinations thereof. The beverage concentrate may, optionally, also comprise juice and / or solids derived from beets, carrots, celery, apples, peppers, onions, parsley, lettuce, watercress, arugula, spinach, pineapples, oranges, guavas, mangoes, papayas and the like. , and combinations thereof. The beverage source, the concentrates used to prepare the beverage source, and the methods used to prepare the beverage source are all embodiments of the invention. One embodiment is a beverage composition comprising a tomato flavored composition, and a hop flavored composition, wherein the beverage composition is a ready-to-drink pre-mixed beverage product. One embodiment is a beverage product flavored with tomato, ready to drink, bottled comprising beer and a tomato paste, wherein the beverage comprises from about 3 to about 20% soluble solids by weight. One embodiment is a beverage composition comprising a stabilized dispersion of tomato paste in a beer composition. One embodiment is a ready-to-drink beverage composition comprising from about 0.3 to about 1 weight percent soluble solids of natural tomato, from about 0.1 to about 8 weight percent ethyl alcohol, and a flavoring agent selected from of the group consisting of hop flavors, tasty flavors, citrus flavors, spicy flavors, seafood flavors, and combinations thereof. One embodiment is a ready-to-drink beverage composition comprising from about 0.3 to about 1 weight percent soluble solids of natural tomato, from about 0.1 to about 8 weight percent ethyl alcohol and a seafood flavor. One embodiment is a beverage source composition, comprising: tomato solids; ethyl alcohol; a flavoring agent selected from the group consisting of savory flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof; and water comprising dissolved gas; wherein the beverage comprises about 2 about 5 volumes of the dissolved gas; and where the water comprising dissolved gas is added at the point of consumption. One embodiment is a method for preparing an alcoholic composition with tomato flavor, comprising: providing an alcoholic composition and dispersing a tomato flavored concentrate in the alcoholic composition, wherein the tomato flavored concentrate comprises from about 20 to about 65% soluble solids by weight, and wherein the weight ratio of the tomato flavored concentrate to the alcoholic composition is about 1:20 to about 20: 1. One embodiment is a method for preparing a tomato-flavored alcoholic beverage, comprising: mixing one part by weight of a beverage concentrate with about 5 to about 10 parts by weight of water comprising dissolved gas, wherein the beverage concentrate it comprises tomato solids, ethyl alcohol and a flavoring agent selected from the group consisting of flavorful flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof. One embodiment is a method for preparing a tomato-flavored alcoholic beverage, comprising: mixing one part by weight of a beverage concentrate with about 5 to about 10 parts by weight of water comprising dissolved gas; wherein the beverage concentrate comprises a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight, from about 10 to about 50 percent by weight of ethyl alcohol, and a selected flavoring agent from the group consisting of tasty flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof; and wherein the water comprising dissolved gas comprises from about 2 to about 5 volumes of a gas selected from the group consisting of carbon dioxide, nitrogen, nitrous oxide, oxygen and combinations thereof. One embodiment is a method of oxidisatively stabilizing beer, which comprises combining beer with a tomato-flavored concentrate to produce a ready-to-drink beverage comprising at least 0.1 weight percent soluble solids of natural tomato and bottling the ready-to-drink beverage .

EXAMPLES Example 1 Table 1: Beer with Tomato Flavor A tomato flavored beer is prepared according to the formulation in Table 1 above. To prepare the tomato flavored beer, a light beer composition is provided. Any conventional light beer (or regular beer) can be used. Light beer is an alcoholic composition as well as one with hop flavor, which may include water, barley, malt, hops and yeast, among other ingredients. A tomato flavored composition, such as a tomato concentrate, is also provided. The tomato concentrate may include tomato paste, clam flavor, spicy flavoring agents, salts, a sweetening agent, a food grade acid, such as citric acid, a coloring agent, such as Allura red, and various other flavoring agents. The tomato paste can be homogenized for about 2 minutes at pressures of about 6.9 to about 27.6 megapascals (about 1000 to about 4000 pounds per square inch) using a homogenizer prior to the addition of the other components contained in the concentrate. The tomato concentrate can be added to the light beer composition in the amounts indicated in Table 1 above. More specifically, the tomato concentrate can be mixed in and dispersed throughout the beer composition to provide a uniform blend. Water can also be added to the mixture. The tomato flavored beer composition can be heated to about 60 to about 80 ° C for about 6 to about 15 minutes in an aseptic environment to sterilize the composition. Subsequently, the pasteurized composition can be filled into individual beverage containers, such as glass bottles or cans, to provide an RTD tomato flavored beer product.

Example 2 This example describes the preparation of a beverage concentrate suitable for use in preparing a beverage by mixing with beer, and optionally, additional water. The beverage concentrate was prepared by mixing components and relative amounts as listed in Table 2. The tomato paste was a hot-crushing tomato paste containing 31% soluble solids of natural tomato. The amounts of the percent by weight component (% by weight) are based on the total weight of the concentrate. The components are added to the mixture in the order listed in Table 2. After all the components were added and mixed, the concentrate was homogenized at a pressure of 13.8 ± 1.4 megapascals (2000 ± 200 pounds per square inch). The final concentrate had a specific gravity of 20 ° C of 1.1175, an apparent density at 20 ° C of 1.1143 grams per milliliter, brix refractometer solids of 26.10 brix, an acidity of citric acid of 2.0 grams per 100 grams, a pH of 3.8 and 90 percent by volume of solids insoluble. The insoluble solids were determined in percent by volume after centrifugation of 50 milliliter samples of the concentrate at 1609 rotations per minute for 10 minutes in a centrifuge with a diameter of 24.5 centimeters. The concentrate preferably contains less than 500 bacteria per gram, little more than 100 yeasts per gram, and little more than 100 molds per gram. Microbiological tests can be conducted using potato dextrose agar or malt extract agar. The refrigerated shelf life can be at least about 2 to 3 weeks, and that shelf life can be extended to at least about 4 to 6 weeks by adding preservatives such as potassium sorbate and / or sodium benzoate.

Table 2: Beverage Concentrate Example 3 This example describes the preparation of a ready-to-drink beverage from a concentrate of beverages, a beer, water and carbon dioxide. The concentrate described in Example 2 is mixed with water, a strong beer containing 7 volume percent alcohol, and carbon dioxide in the proportions listed in Table 3 to prepare a beverage containing 4.8% by volume alcohol and having a specific gravity at 20 ° C of 1.0184 grams per milliliter, an apparent density at 20 ° C of 1.0155. grams per milliliter, brix refractometer solids of 7.8 brix, an acidity of citric acid of 0.3 grams per 100 grams, a pH of 4.1, 2.7 volumes of carbon dioxide, and 15 percent in volumes of insoluble solids. After carbonation, the beverage can be packaged for example by filling amber glass bottles with approximately 341 to approximately 348 milliliters of the beverage and sealing the bottles with a removable lid with a rotation of 0.68 ± 0.34 newton-meter (6 ± 3 inches) -pounds). After packing, the beverage can be pasteurized with the equivalent of about 200 to about 400 pasteurization units. For example, the beverage can be pasteurized for approximately 12 minutes at a temperature of at least 70 ° C (330 units of pasteurization). The beverage after pasteurization may contain less than 500 bacteria per milliliter, less than 1 yeast per milliliter, and less than 1 mold per milliliter.

Table 3: Drink Ready to Drink Example 4-8 These examples illustrate five formulations of beverage concentrate. Using the components and amounts (in percent by weight) presented in Table 4, the concentrate is prepared by mixing the ingredients in the listed order and homogenizing the mixture at 2000 psi. (In Table 4, the abbreviation "q.s." is used for the Latin "quantum sufficit" to indicate that the water performs the equilibrium of each formulation). The concentrate is then filled into suitable storage containers and refrigerated until use. Table 4: Concentrate formulations Examples 9-13 These examples illustrate five formulations of ready-to-drink beverages prepared using the concentrates in Examples 4-8. The components and amounts (percent by weight) are presented in Table 5. In Table 5, beer containing 8.0 percent by volume of ethanoi is designated "Beer at 8.0% EtOH"; beer containing 5.0 volume percent ethanol is designated "Beer at 5.0% EtOH"; "Hop flavor" is a concentrated hop flavor such as, for example, the residue of a supercritical CO2 extraction of dry hops. The beverage is prepared by mixing the ingredients in the order shown in a standard mixing vessel until the mixture is mixed and carbonated to 2.7 volumes of carbon dioxide. The beverage is then filled into bottles and pasteurized at 200-400 pasteurization units.

Table 5: Formulations of Drinks Ready to Drink This written description uses examples to describe the invention, including the best mode, and also allows any person skilled in the art to make and use the invention. The patentable scope of the invention is defined by the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims and if they have structural elements that do not differ from the literal language of the claims or if they include equivalent structural elements with insubstantial differences from the literal language of the claims. All of the patents cited, patent applications and other references are incorporated herein by reference in their entirety. However, if a term in the present application contradicts or contravenes a term in the incorporated reference, the term from the present application prevails over the term in conflict from the incorporated reference. All the ranges described herein are encompassed in the endpoints, and the endpoints are independently combinable with each other.

Claims (30)

1. CLAIMS 1. A beverage concentrate, characterized in that it comprises: a tomato component having a content of soluble solids of natural tomato of about 20 to about 40% by weight; wherein the concentrate comprises from about 20 to about 65% soluble solids by weight.
2. 2. The beverage concentrate according to claim 1, further characterized in that it comprises a seafood flavor.
3. 3. The beverage concentrate according to claim 2, characterized in that the seafood flavor is provided in a form selected from the group consisting of a powder, paste and a liquid.
4. The beverage concentrate according to claim 2, characterized in that the seafood flavor is selected from the group consisting of clam, oyster, shrimp, lobster, crab, molluscs, mussels, scallops and combinations thereof.
5. 5. The beverage concentrate according to claim 1, characterized in that the tomato component is a tomato paste formed using a hot crushing process.
6. 6. The beverage concentrate according to claim 1, characterized in that the tomato component is a tomato paste formed using a cold grinding process.
7. The beverage concentrate according to claim 1, characterized in that the tomato component is derived from tomatoes selected from the group consisting of red tomatoes, yellow tomatoes, green tomatoes and combinations thereof.
8. The beverage concentrate according to claim 1, further characterized in that it comprises juice, solids or a combination thereof derived from a fruit or a vegetable, selected from the group consisting of beets, carrots, celery, apples, peppers, onions, parsley, lettuce, watercress, arugula, spinach, pineapple, oranges, guavas, mangoes, papayas and combinations thereof.
9. The beverage concentrate according to claim 1, further characterized in that it comprises a sweetening agent.
10. 10. The beverage concentrate according to claim 1, further characterized in that it comprises a salt.
11. 11. The beverage concentrate according to claim 1, further characterized in that it comprises a food grade acid.
12. 12. The beverage concentrate according to claim 1, further characterized in that it comprises a coloring agent.
13. 13. The beverage concentrate according to claim 1, further characterized in that it comprises a preservative.
14. 14. The beverage concentrate according to claim 1, characterized in that the concentrate is pasteurized.
15. 15. The beverage concentrate according to claim 1, characterized in that the concentrate is homogenized.
16. 16. The beverage concentrate according to claim 1, characterized in that the concentrate is homogenized at a pressure of about 15 to about 150 megapascals.
17. 17. The beverage concentrate according to claim 1, characterized in that the concentrate comprises from about 75 to about 95 volume percent insoluble solids.
18. 18. The beverage concentrate according to claim 1, further characterized in that it comprises a flavor selected from the group consisting of spicy flavors, citrus flavors, flavor flavors, hop flavors and combinations thereof.
19. 19. The beverage concentrate according to claim 1, characterized in that it comprises from about 4 to about 8 weight percent soluble natural tomato solids, based on the total weight of the concentrate.
20. 20. A beverage concentrate, characterized in that it comprises: a tomato component having a content of soluble solids of natural tomato of about 20 to about 40% by weight; and ethyl alcohol; wherein the concentrate comprises from about 20 to about 65% soluble solids by weight.
21. 21. The beverage concentrate according to claim 20, further characterized in that it comprises a flavoring agent selected from the group consisting of flavorful flavors, citrus flavors, spicy flavors, seafood flavors, hop flavors and combinations thereof.
22. 22. A beverage concentrate, characterized in that it comprises: a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight; and a hop flavor; wherein the concentrate comprises from about 20 to about 65% soluble solids by weight.
23. 23. The beverage concentrate according to claim 22, further characterized in that it comprises a flavoring agent selected from the group consisting of flavorful flavors, citrus flavors, spicy flavors, shellfish flavors and combinations thereof.
24. 24. A beverage concentrate, characterized in that it comprises: a tomato component having a soluble tomato solids content of about 20 to about 40% by weight; ethyl alcohol; and a hop flavor; wherein the concentrate comprises from about 20 to about 65% soluble solids by weight.
25. 25. The beverage concentrate according to claim 24, further characterized in that it comprises a flavoring agent selected from the group consisting of tasty flavors, citrus flavors, spicy flavors, seafood flavors, and combinations thereof.
26. The beverage concentrate according to claim 24, further characterized in that it comprises juice, solids or a combination thereof derived from a fruit or a vegetable, selected from the group consisting of beets, carrots, celery, apples, peppers, onions, parsley, lettuce, watercress, arugula, spinach, pineapple, oranges, guavas, mangoes, papayas and combinations thereof.
27. 27. A beverage concentrate, characterized in that it comprises: from about 10 to about 30% by weight of a tomato component having a soluble tomato solids content of from about 20 to about 40% by weight; and a seafood flavor; wherein the concentrate comprises from about 20 to about 65% soluble solids by weight.
28. 28. The beverage concentrate according to claim 27, further characterized in that it comprises a flavoring agent selected from the group consisting of tasty flavors, citrus flavors, spicy flavors, hop flavors and combinations thereof.
29. 29. A beverage concentrate, characterized in that it comprises: about 10 to about 30 weight percent of a tomato component having a soluble tomato solids content of about 20 to about 40% by weight; about 10 to about 50 weight percent ethyl alcohol; a hop flavor; and a flavoring agent selected from the group consisting of savory flavors, citrus flavors, spicy flavors, seafood flavors, and combinations thereof.
30. 30. The beverage concentrate according to claim 29, further characterized in that it comprises juice, solids or a combination thereof derived from a fruit or a vegetable selected from the group consisting of beets, carrots, celery, apples, peppers. , onions, parsley, lettuce, watercress, arugula, spinach, pineapple, oranges, guavas, mangoes, papayas and combinations thereof.